1 ½ C Flour
¾ C Sugar
1 ½ tsp baking powder
1 tsp cinnamon
½ C non-dairy milk (I used almond unsweetened)
1/3 earth balance butter
1 Tbs flax
3 Tbs water
1 apple, chopped
Heat oven to 375. Mix and bake for 20 mins.
Vegan Blueberry Muffins
1 ½ Cup Flour
¾ Cup sugar
¼ tsp salt
2 tsp baking powder
1/3 Cup Vegetable Oil
1 egg replacer
About 1/3 Cup non-dairy Milk (soy, almond, rice)
1 Cup fresh blueberries
Sugar to sprinkle on top of muffins
– Preheat oven to 400
– Combine flour, sugar, salt and baking powder
– Mix egg replacer in a 1 cup measuring cup. Add 1/3 cup oil. Add Milk to fill cup.
– Mix, then fold in blueberries.
– Use ice cream scoop to scoop into muffin liners and top with a sprinkle of sugar (and cinnamon if you’d like)
Tofu Scramble
Tofu scramble:
– Extra Firm tofu (mash with fork)
– 1 tsp curry powder
– 1/2 tsp cumin powder
– onion powder, garlic powder, salt & pepper to taste
– some quick cooking oats (optional)
Mash together in bowl – then cook on non-stick pan on med-high. I add onions, spinich and carrots… sometimes zucchini, peppers any veggis really. My toddler loves it! I always eat it with toast! 
